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A recipe born from the vibrant mix of French, Spanish, African, and Native American cultures in southern Louisiana, gumbo is a thick, hearty soup cooked long and slow. Traditionally, a gumbo recipe features meat, tomatoes, okra, and a widely varying mix of other vegetables, depending on what the cook has available. In this recipe, the selection of seafood is also up to your discretion: add whatever you think tastes good, or anything you have on hand and need a recipe for.
One reason why the finished soup is so rich and savory is the roux, a thickener traditionally made from flour and butter. Here, I used duck fat, almond flour, and coconut flour, but you could also use any other combination of fat and flour – lard, tallow, butter, or coconut oil would also be fine.
Gumbo is one of those recipes that’s easy to double or triple without much extra work – you’ll just need bigger pots and pans. That makes it a great recipe for a potluck dinner or another social event where you have to cook for a crowd. It’s also a perfect candidate for a big batch recipe that you can freeze in portion-sized containers for quick reheating later on a busy night: easy, economical, and most importantly, delicious!
Serves 4 to 6
Prep. Time: 20 min.
Cooking Time: 50 min.
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